Over the coming weeks and months, Manchester-based celebrity chef Jason Palin will be creating a series of unique recipes for the Grenadier Outdoor Pizza Oven. The delicious recipes will be available in future blog posts.
Jason Palin cooking on Grenadier Outdoor Pizza Oven
Renowned chef Jason Palin has worked across the globe as head chef at leading luxury resorts and as a private chef to A-list names. His style is a fusion of worldwide flavours, showcased with simplicity and flair.
Having first trained in the Army catering corps where he developed his culinary skills and discovered his passion for travel, he went on to work at luxury hotels whilst honing his craft in London, Melbourne and Sydney. During his time in Australia, Jason worked under the distinguished Dietmar Sawyere at the Regent Melbourne and then became head chef at Whitecrest Resort in Victoria.
He continued to traverse the globe as a private chef, catering for A-list stars. From superyachts around the world and private parties in Gstaad to major events in Washington, Jason has a global network of contacts where his skills, passion and personality are always in demand. He is also part of Studio B, an international community of artists spanning all fields, founded by Vogue photographer Colleen Duffley.
Jason has appeared on BBC1 Breakfast with Cheshire Cookery School, regularly appears at the Cheshire Show and also lectures on food history. Currently, he is working with esteemed French winemakers Tour de Belfort, and hosts cookery classes, events and private parties. He is based at the vineyard’s UK outlet Le Vin La Table in Hale, Cheshire.
Talking of his early inspiration, Jason says, “My love of food and cooking began at a young age. My grandmother would cook sheep’s head broth with barley carrots and lots of onions, simmering for hours. In her terraced house there was Lancashire cheese and onion rings soaked in vinegar on the table. I would catch rabbits with my dad on a Sunday morning and pull carrots and potatoes from farmers’ fields, then run home to stand on a stool over the sink and prepare my catch.”